Antioxidant activities in various peel extracts of four varieties rambutan (Nephelium lappaceum) using DPPH, FRAP assays

International Journal of Pharmacognosy and Phytochemical Research

Volumn 7, Issue 2, 2015, Pages 280-285

  Fidrianny, I ^a   Sari, P I ^a   Wirasutisna, K R ^a  

^a BANDUNG INSTITUTE OF TECHNOLOGY   (Indonesia)

Author keywords

Antioxidants; Carotenoid; DPPH; Flavonoid; FRAP; Phenolic; Rambutan peels

Indexed keywords

ACETIC ACID ETHYL ESTER; ASCORBIC ACID; CAROTENOID; FLAVONOID; HEXANE; NEPHELIUM LAPPACEUM EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; SOLVENT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; EVAPORATION; EXTRACTION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FRAP ASSAY; FRUIT; FRUIT (STRUCTURE); IC50; NEPHELIUM LAPPACEUM; PEEL; RAMBUTAN; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 84927522449     PISSN: None     EISSN: 09754873     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

1. Thitilertdecha N, Teerawutgulrag A, Rakariyatham N. Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts. Food Sci Tech 2008; 41: 2029-2035.
2. Boudjou S, Oomah BD, Zaidi F, Hosseinian F. Phenolics content and antioxidant and antiinflammatory activities of legume fractions. Food Chem 2013; 138(2-3): 1543-1550.
3. Thaipong K, Boonprakob U, Crosby K, Zevallos LC, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Comp Anal 2006; 19: 669-675.
4. Thitilertdecha N, Teerawutgulrag A, Kilburn JD, Rakariyatham N. Identification of Major Phenolic Compounds from Nephelium lappaceum L. and Their Antioxidant Activities. Molecule 2010; 15: 1453-1465.
5. Samuagam L, Sia CM, Akowuah GA, Okechukwu PN, Yim HS. The Effect of Extraction Conditions on Total Phenolic Content and Free Radical Scavenging Capacity of Selected Tropical Fruits’ Peel. Health Environ J 2013; 4 (2): 80-102.
6. Xu BJ, Chang SK. A comparative study on phenolic profiles and antioxidant activities of rambutan as affected by extraction solvents. J Food Sci 2007; 72(2): S159-166.
7. Xu BJ, Chang SK. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. J Food Sci 2008; 73(2): H19-27.
8. Bedawey AA. Characteristics of antioxidant isolated from some plants sources, Cairo: Shibin El-Kom; 2010. p. 1-11.
9. Ling LT, Palanisamy UD. Review: Potential antioxidants from tropical plants, In: Valdez, B., editor, Food industrial processes-methods, Kuala Lumpur: In Tech; 1999. p.64-72.
10. Mashkor IMAAL. Phenolic content and antioxidant activity of fenugreek seeds extract. Int J Pharmacognosy and Phytochemical Res 2014; 6(4): 841-844.
11. Tachakittirungrod S, Okonogi S, Chowwanapoonpohn S. Study on antioxidant activity of certain plants in Thailand: Mechanism of antioxidant action of guava leaf extract. Food Chem 2007; 103: 381–388.
12. Souri E, Amin G, Farsan H, Barazandeh TM. Screening antioxidant activity and phenolic content of 24 medicinal plats extracts. DARU J Pharm Sci 2008; 16: 83 -87.
13. Müller L, Fröhlich K, Böhm V. Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (aTEAC), DPPH assay and peroxyl radical scavenging assay. Food Chem 2011; 129: 139-148.
14. Blois MS. Antioxidant determination by the use of stable free radicals. Nature 1958; 181: 1199-2000.
15. Benzi IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 1996; 239: 70-76.
16. Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 2002; 10: 178-182.
17. Pourmorad F, Hosseinimehr SJ, Shahabimajd N. Antioxidant activity, phenol and flavonoid content of some selected Iranian medicinal plants. Afr J Biotechnol 2006; 5(11): 1142-1145.
18. Apak R, Guclu K, Demirata B, Ozyurek M, Celik SE, Bektasoglu B, Berker KI, Ozyurt D. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 2007; 12: 1496-1547.
19. Li XC, Wang XZ, Chen DF, Chen SZ. Antioxidant activity and mechanism of protochatechuic acid in vitro. J Funct Food Health Dis 2011; 1: 232-244.
20. Heim KE, Tagliaferro AR, Bobilya DJ. Flavonoid antioxidants: Chemistry, metabolism and structureactivity relationships. J Nutr Biochem 2002; 13: 572 -584.
21. Foote, CS. Free radicals in biology 3rd ed. New York: Academic Press; 1976.
22. Beutner S, Bloedorn B, Hoffmann T, Martin HD. Synthetic singlet oxygen quenchers. Methods Enzymol 2000; 319: 226-241.
23. Kobayashi M, Sakamoto Y. Singlet oxygen quenching ability of astaxanthin esters from the green alga Haematococcus pluvialis. Biotech Lett 1999; 21: 265-269.
24. Charles DJ. Antioxidant properties of spices leaves and other. London: John Willey; 2013.
25. Huang D, Ou B, Prior RL. The chemistry behind antioxidant capacity assays. J Agric Food Chem 2005; 53: 1841-1856.